Whisk the egg white in a large, clear bowl until stiff, then fold in the sugar and ground almonds.
Place the mixture in a large pastry bag fitted with a 1/2 inch plain tip and pipe fingers 3 inches long onto 2 cookie sheets lined with rice paper, allowing room for expansion during cooking.
Bake in a preheated oven, 350 degrees for 15 to 20 minutes or until golden. Transfer to a wire rack and let cool. Remove excess rice paper from round the edges.
Melt the chocolate and dip the base of each cookie into the chocolate. Place the cookies on a sheet of parchment paper and let set. Drizzle remaining chocolate over the top of cookies. Let set before serving. Rice paper can be found in your local oriental food store.
To order rice paper on line, go to www.kitchenkraft.com. Thanks to Jan Walker for getting this information for us.